Willie
PMA Member
Here's a great way to preserve your harvest and save some freezer space. Our family will warm this up with BBQ sauce for some great sandwiches, use it as the main meat source in a vegetable deer stew that cooks all day long in the crock pot and we will also use it over noodles or boiled taters using the juices to make a gravey. Just another way to keep your deer throughout the year. Only one disclaimer, pressure cooking is the only way to can venision. Follow a trusted recipe and use the directions that come with a quality pressure canner/cooker!
Here's the process as best as I can explain....
Step One - Trim up the meat removing all fat, silver skin and membranes. The key to good canned meat is getting rid of anything that might produce an aftertaste.
Step Two - I prefer to raw pack the jars although if you follow your pressure cooker's directions you can also hot pack (basically quickly browning the meat before packing). Fill the jars to about 1" from the top. Again, follow the directions with your pressure canner. Add one teaspoon of salt for quarts (1/2 teaspoon for pints) and lightly tighten the lid.
Step Three - A variation you can use is to add a garlic clove for additional flavor. Some use jalepenos others use onions.
Step Four - Again, following the directions of your pressure canner fill with boiling water and situate jars so they aren't touching.
Step Five - My pressure canner book says to process at 11 PSI for 90 minutes. Sometimes getting the pressure to stabilize can be tricky so watch it closely.
Step Six - After 90 minutes shut the canner off and let it cool gradually. Don't try to speed the process by removing the lid or safety valves - if you do you'll understand what a steam burn is all about /forum/images/%%GRAEMLIN_URL%%/crazy.gif. Once cool and all the pressure has been released, remove the lid and lift out the jars and put on a cooling rack. You'll notice that the jars are still boiling and you will soon hear the "pop & ping" of the lids sealing.
Here's the process as best as I can explain....
Step One - Trim up the meat removing all fat, silver skin and membranes. The key to good canned meat is getting rid of anything that might produce an aftertaste.
Step Two - I prefer to raw pack the jars although if you follow your pressure cooker's directions you can also hot pack (basically quickly browning the meat before packing). Fill the jars to about 1" from the top. Again, follow the directions with your pressure canner. Add one teaspoon of salt for quarts (1/2 teaspoon for pints) and lightly tighten the lid.
Step Three - A variation you can use is to add a garlic clove for additional flavor. Some use jalepenos others use onions.
Step Four - Again, following the directions of your pressure canner fill with boiling water and situate jars so they aren't touching.
Step Five - My pressure canner book says to process at 11 PSI for 90 minutes. Sometimes getting the pressure to stabilize can be tricky so watch it closely.
Step Six - After 90 minutes shut the canner off and let it cool gradually. Don't try to speed the process by removing the lid or safety valves - if you do you'll understand what a steam burn is all about /forum/images/%%GRAEMLIN_URL%%/crazy.gif. Once cool and all the pressure has been released, remove the lid and lift out the jars and put on a cooling rack. You'll notice that the jars are still boiling and you will soon hear the "pop & ping" of the lids sealing.
